Description
A delightful and nutritious dish combining pasta, broccoli, and chickpeas with garlic-infused olive oil.
Ingredients
Scale
- 250g Pasta (penne, rotini, or fusilli)
- 300g Broccoli Florets (fresh or frozen)
- 1 can (400g) Chickpeas, drained & rinsed
- 4–5 cloves Garlic, minced
- 60ml Olive Oil
- ¼ teaspoon Red Pepper Flakes
- 60ml Vegetable Broth
- 1 tablespoon Lemon Juice
- 30g Grated Parmesan Cheese (optional)
- Salt & Black Pepper to taste
Instructions
- Cook pasta according to package instructions until al dente.
- Add broccoli florets to the pasta pot during the last 2 minutes of cooking.
- Drain pasta and broccoli, then set aside.
- In a skillet, heat olive oil over medium heat; sauté garlic and red pepper flakes until fragrant.
- Add pasta, broccoli, and chickpeas to skillet; toss to combine.
- Stir in vegetable broth and lemon juice; season with salt and pepper.
- Serve with grated Parmesan cheese if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 5mg
Keywords: Broccoli Chickpea Pasta